Carrots à l'Orange, with Coriander and Poppyseeds
2 people
00h 50
Ingredients
- 8 baby carrots with stem
- 1 glass of water
- 20g of butter
- 1/2 orange
- 1 tablespoons of sugar
- 1/2 teaspoon of coriander
- 1/2 teaspoon of poppyseeds
- 1 kale leaf
- salt a
Method
- Put the glass of water with a pinch of salt into the Steam Case and bake at 180° C for 10 minutes.
- Peel the carrots and leave part of the stem for decoration.
- Put the cabbage leaf into the water, close the Steam Case and cook for 3 minutes.
- Remove the cabbage leaf and dip it in cold water.
- Put the carrots into the Steam Case with the hot water and cook for 20 minutes at 160º C.
- Remove the carrots from the water and throw the water away.
- Squeeze the orange into the Steam Case.
- Put the cabbage leaf on the tray of the Steam Case and add the carrots, sugar, butter, poppyseeds, coriander and salt and pepper.
- Close the Steam Case and cook again for 10 minutes at 160º C.